Instant Pot Tomato Soup

🧂 Ingredients

• 1 tablespoon butter
• 1 sweet onion

  chopped
• 3 cloves garlic

  minced
• 1/4 teaspoon red pepper flakes
• 1 14.5 oz can vegetable broth

  or chicken broth
• 2 carrots

  chopped
• 2 14.5 oz cans crushed tomatoes
• 1-2 teaspoons sugar
• 1 tablespoon tomato paste
• 1 teaspoon Italian Seasoning
• salt and pepper to taste

Instructions

• 1 Using the saute function on your pressure cooker, sauté the onion in butter for
  2 to 3 minutes, or until the onion is softened. Add the garlic and red pepper
  flakes and cook 30 seconds more.
• 2 Pour in the broth and scrape the bottom of the Instant Pot to release any
  browned bits. This is an important step to prevent the auto-shutoff due to a
  "burn" error. Plus, all that flavor is going into the soup!
• 3 Add the chopped carrots, crushed tomatoes, sugar tomato paste, and Italian
  Seasoning; stir.
• 4 Lock the lid in place and set the Instant Pot to HIGH pressure for 10 minutes.
  Once cooked, release the pressure naturally for 10 minutes followed by a quick
  release of any remaining pressure.
• 5 Use a handheld immersion blender to puree the tomato soup until smooth. You can
  also use a blender or food processor.
• 6 Taste and season with salt and pepper as needed. Add 1/3 cup of additional broth
  or milk to cream to thin the consistency if desired. Ladle into bowls and serve!

Nutrition Info